a little inebriated...I made a yeast starter and pitched my yeast about 1 minute after boiling. I'm pretty much screwed, right?
The dead yeast won't hurt the beer (probably add extra nutrients). You now have to find some different yeast to add when the wort is actually cool. Will it be the beer you were planning? maybe not if you can't match your starter. But it will be fine (maybe great) beer as long as you did everything else and you get some yeasties in there as soon as the wort gets cool enough.
Is it 100% sure that this yeast is fu-barred? It obviously has a lot of activity going as its chilling.
Here's a dirty little secret...don't boil your water...use a sealed bottle of any bottled drinking water to make your starter. Been doing that for years with no aborts. My bad...boil any wort
I wouldn't hold my breath for anything over 150F. You're pasteurizing it at this point. I'd rather kill them all off and pitch another yeast at this piont. You can correct dead yeast if you have others to choose from. You can't unpitch yeast at 90F. You'll just end up with bad beer. You dodged a bullet.
Divine intervention from the beer god has prevented a full batch drain pour of strawberry chocolate Saison.
ha ha ha!! I couldn't believe I did that. I just went ahead and dumped the starter and made another one of 550.
Shoot, you dumped it. Yeast aren't picky, and they would have loved the additional nutrients their fallen soldiers would've given them.
Yep, it's all dead. Friend of mine pitched his in a barleywine when it was around 140, and needless to say no fermentation ensued. He bought a few packs of US-05 the next day, pitched it and by the next day there was a blowoff.
